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SakenowaRecord your sake experiences and discover your favorites
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The origins of the sake you've drunk are colored on the map.

Timeline

みやさか愛山純米吟醸中取り
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24
gobujo
MIYASAKA is a series of sake brewed by Masumi's Miyasaka Brewery that expresses the flavor of each sake rice variety by taking advantage of the characteristics of the No. 7 yeast, which reflects the individuality of the rice. This is Aizan, a rare variety of sake grown in one area of Hyogo Prefecture. Purchased by the bottle. First served cold. Sourness with a hint of sweetness. It was a little gassy only when the bottle was first opened. It seems to be a sake with a strong flavor.
Japanese>English
Raifukuひやおろし純米吟醸ひやおろし
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27
gobujo
I found kawachikwa (hamo peel) on a business trip, which was rare, so I paired it with hiyaoroshi.
Japanese>English
SenkinUA もみじ純米
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20
gobujo
Jacketed sake. It seems to be a sake created by United Arrows in collaboration with Senkou. It is said to be made sweet and sour like a ripe fruit. Sweet and sour? Well, what do you think? Rice polishing ratio 90%, alcohol 14%.
Japanese>English
Takashimizu純米山廃ひやおろし
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19
gobujo
This is a limited edition autumn sake sold with such a tag, although it does not say hiyaoroshi on the label. Along with this year's Nabe No. 1. It is neither spicy nor sweet, and moderately easy to drink.
Japanese>English
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14
gobujo
I hear it's made from a traditional sake yeast yeast yeast yeast. It somehow makes me feel better: ⤴️ The label on the back says it tastes better heated, but today I chilled it. It's very dry!
Japanese>English
Kikuhime山廃純米純米山廃
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20
gobujo
At Kikuhime, we firmly believe that the true taste of sake comes from Yamahai brewing. Ah, it certainly tastes like sake.
Japanese>English